- Dish type
- Biscuits and cookies
- Chocolate cookies
Nothing quite beats a batch of homemade biscuits. Enjoy them with a cup of tea or coffee.
14 people made this
- 155g margarine or unsalted butter
- 200g caster sugar
- 1 egg
- 4 tablespoons golden syrup
- 50g plain chocolate, melted
- 250g plain flour
- 1/4 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
MethodPrep:15min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr30min
- Preheat oven to 180 C / Gas 4.
- In a large mixing bowl, cream margarine/buter and sugar until light and fluffy. Gradually beat in the egg to incorporate. Stir in syrup and melted chocolate. Sieve in flour, salt, bicarbonate of soda and ground cinnamon; add to creamed mixture. Chill 1 hour.
- Roll dough 0.5cm thick on a well-floured surface. Cut into shapes.
- Bake on an ungreased baking tray for 10 to 12 minutes.
Reviews & ratingsAverage global rating:(14)
Reviews in English (12)
by Amanda Smith
I'm sorry, but these were not so hot. They tasted ok without sprinkles & icing, (A little like "Teddy Grahams") but once the icing was on, they were too hard to counteract the icing. Everyone thought these looked odd being chocolate too.-24 Dec 2001
Pretty good flavor--not too chocolatey or cinnamony. However they were not chewy, but a nice crisp cookie to ice for Christmas or Valentine's Day. Don't put too close together on the cookie sheet though, because they do grow!!!-13 Dec 2004
I think these cookies place a nice spin on chocolate sugar cookies. They're chewy and delicious.After recently coming across cinnamon M&M's, I decided to make these cookies with them. They're yummy. The cinnamon/chocolate flavor is subtle - and I would keep it that way.The only other thing I did differently was to replace the shortening with butter. When I did that, I chilled the cookie dough in the fridge for an hour before shaping and baking.-01 Dec 2011
Soft and Chewy Chocolate Cookies
These soft and chewy chocolate cookies have an intense chocolate flavor and almost brownie-like texture. They’re one of my all-time faves!
Our family has been making these cookies for as long as I can remember. We use them to make ice cream sandwiches, sometimes they’re topped with marshmallows and melted chocolate, but most often they’re enjoyed just as you see here— with a simple sprinkling of salt or sugar.
Not only are they soft and chewy, but they’re also dense and intensely chocolaty. These cookies will satisfy that chocolate craving, and then some! We love them so much, and I promise they’ll become one of your favorites too.
- Total Time 25 minutes
- Preparation Time 15 minutes
- Cooking Time 10 minutes
- 100g butter, softened
- 100g brown sugar, softened
- 1 tbsp golden syrup
- 150g self raising flour
- 1/2 tsp vanilla extract (optional)
- 50g chocolate chips
- Preheat the oven to 170'C/160'C fan/Gas mark 3
- Beat the butter, sugar and syrup together until soft and creamy
- Mix in the flour, vanilla extract and add the chocolate chips
- Divide the mixture into about 15 pieces and roll into balls using your hands
- Place well apart on greased baking sheets - do not flatten them
- Bake for about 10 minutes until a pale golden colour
- Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack
- 1 ½ cups white sugar
- ½ cup butter
- ½ cup shortening
- ½ cup water
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup flaxseed meal
- ⅓ cup unsweetened cocoa powder
- ¼ cup brewers' yeast
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups quick-cooking oats
- 1 cup chocolate chips
- 1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C).
Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes transfer to a wire rack to cool completely.
Adam and Joanne's Tips
- Make Ahead: Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
- How to Freeze Cookies: Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just do not let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, it will add an extra 3 to 5 minutes of bake time.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Frequently asked questions
I recommend using natural cocoa powder, not Dutch-processed cocoa powder, when making these keto chocolate cookies. Natural cocoa powder is acidic and will react with the baking soda, helping the cookies become nice and tender.
Dutch-processed cocoa powder will state that on the container. Sometimes it will say "alkalized," "European style" or "Dutched."
I will note, however, that Cooks Illustrated claims that you CAN use them interchangeably. But I haven't tried that with this particular recipe.
These cookies will be too soft to remove from the baking sheet when you pull them out of the oven. So let them cool for 10 minutes on the baking sheet, then after you transfer them to a cooling rack, give them 20 more minutes to cool completely.
I tried having one when it was still warm, and it wasn't good. It was too soft and the flavors didn't fully develop.
Yes. You can freeze them in freezer bags for up to three months. Thaw them overnight in the fridge, then warm them up briefly in the microwave, just a few seconds on 50% power.
Chewy Chocolate Chip Cookies
- 12 tablespoons (168g) butter, at room temperature
- 1 1/4 cups (266g) light brown sugar, packed
- 1/4 cup (70g) light corn syrup
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 2 cups (340g) semisweet or bittersweet chocolate wafers or chocolate chips
- 1 cup (112g) chopped nuts, optional
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
In a medium bowl (or the bowl of your stand mixer), beat the butter, brown sugar, and corn syrup until fluffy.
Beat in the vanilla, baking powder, salt, and baking soda, then the egg.
Stir in the flour, then the chocolate chips and nuts.
A simple way to shape cookies
Drop the cookie dough by rounded tablespoonfuls (a tablespoon cookie scoop works well here) onto the prepared baking sheets, spacing the cookies about 2” apart.
For a salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.
Bake the cookies for 10 to 12 minutes, until lightly browned around the edges. The cookies will look slightly underdone in the center but will set up as they cool.
Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Or cool right on the pan, if that’s more convenient, though they will become more crispy with this approach.
Repeat with any remaining cookie dough.
Store cookies, well wrapped, at room temperature for up to five days freeze for longer storage.
Tips from our Bakers
For flatter, chewier cookies, use chocolate wafers instead of chocolate chips. Flatten the scooped dough with the flat bottom of a drinking glass before baking. (Lightly grease the bottom of the glass as needed to prevent the dough from sticking.) Cookies that are baked without flattening the dough will have crispier edges, a chewy center, and be slightly taller.
Chewy Double Chocolate Peppermint Cookies
- 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp natural peppermint extract
- 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane (finely crushed)
- 1/3 cup dark, bittersweet or semisweet chocolate chips
Nutrition (1 of 12 servings)
NOTE: Don’t forget to check out our FREE Downloadable E-Cookbook to benefit Charity:Water! It’s a delicious project for a great cause. Consider it our holiday gift to you.
Did You Make This Recipe?
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Chewy chocolate and date biscuits
I love these biscuits and I think I would even go as far as saying that I love them more than Anzacs (and I love Anzacs). I think the other reason I love them is because they are so simple and quick to make and they always go down well with the kids! I made this batch yesterday and they were all gone by dinner time! (I did have 5 kids in the house though).
- 150g chocolate chips or plain chocolate
- 80g dates
- 130g butter
- 120g raw sugar
- 1 tsp vanilla
- 1 egg
- 250g plain flour
- Preheat the oven to 160 degrees.
- Put the dates and chocolate in the thermomix and whizz on speed 8 for 20 seconds until they have turned to fine crumbs. Set aside.
- Put the butter and sugar into the bowl and beat for 2 minutes on speed 4, until combined and creamy.
- Add the egg and vanilla and beat for a further 20-30 seconds on speed 3.
- Slowly add the flour and mix on speed 3 until combined.
- Add the chocolate and date crumbs and knead for 1 minute on the closed lid setting. The dough will have a marble effect.
- Roll into little balls and put them on a lined baking tray. Squash each one with a fork.
- Bake for 10-15 minutes until golden in colour. Allow to cool before eating.
Happy Friday! Will you be baking this weekend?
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5 comments on &ldquoChewy chocolate and date biscuits&rdquo
Better than Anzac Biscuits, that is a big (and brave) call. These do look delicious. Thank you for linking up with us for Fabulous Foodie Fridays x
Hahaha, yes that was a brave call wasn’t it! I do love Anzacs but these were good if I do say so myself.
Looks fantastic Robyn and pretty easy. I did a super healthy cashes and chocolate tart today. Kids hated it!!
Thanks Seana, it a great one when you need something quick that they’re actually eat. I like the sound of the chocolate tart. Kids are such fuss pots aren’t they? I’ve been experimenting with some healthy banana muffins to have in the mornings as my kids are such bad breakfast eaters and the further away from healthy I go, the more thumbs up I get!!
Just made these for Xmas, so yummy I don’t think they will last . Didn’t have raw sugar so used half white half brown. Mine still aren’t really chewy like I was expecting, Is there a trick I’m missing? Do I take them out earlier? Cool them on the tray?
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Hello and Welcome
I'm a Sydney stay-at-home mum of three kids, aged 3, 6 and 9. When I'm not tackling home work, referring a tantrum or doing the school run, I love to share honest and amusing stories about motherhood, Thermomixing, photography, and everything in-between. Head to my 'About me' page at the top for a proper sticky beak!